The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-05-26

of sweet milk, two cups of -four, two
eggs, a little salt, two teaspoons of
paking powder. Filling-Two-thirds
of a pint of milk, one-half cup of sugar,
three teaspoons of corn starch. Beat
this together and let thicken Of stove
for between layers.
WHEN CAKE IS DONE.
To tell when cake is done, run a
clean broom straw quickly down into
the thickest part Of the cake. If it
comes up moist, the cake is not yet
done, but if dry it is time to take it
out. Do this carefully, putting the
pan down gently in a place where no
draught will strike it. Take it out of
the pan while not too warm.
LEMON PUDDING.
Bake three jelly.cake tins full of
spong cake. Cut them in halves
for convenience in serving. Make
a custard to put between these
layers thus: One pint of milk, three
eggs, half tablespoonful of c%ornstarch,
the juice and rinds of two lemons,
quarter of a pound of butter and half
a cup of sugar. Serve cold.
DRIED PEAS. =
Let them stand'in water over night;
the next day boil until tender; drain
off the water, and for every quart add
two tablespoonfuls of butter, half a
tablespoonful of flour rubbed into the
butter, hal + a teaspoonful of sugar.
Mix thoroughly, simmer a few min
utes, add a cup of cream or rich milk
to each quart, heat and serve.
JUMBLEs.
One and quarter pounds Of -four,
one pound Of sugar, three-quarters of
a pound of butter, five eggs, a gill of
milk, a teaspoonful of,.baking powder;
bake one-half of this in small tins in a
quick oven; in the remainder put a
quarter of a pound of c~urrants, and
bake the same. Frost or not at pleas
ure by leaving out the whites of one
or two eggs.
RIBBON CAKE.
Two and one-half cups of sugar, one
cup each butter and sweet milk, four
cups of -four, four eggs, two teaspoon
fuls of baking powder. Fill two long,
shallow tins with the above, for the
two light cakes, and to the remainder
of the batter add one cup each of
r~aisins, currants and citron, M tea
spoonful each of cinnamon, cloves,
allspice and nutmeg. Bake in M tin.
Put the dark cake in the middle with
frosting between the cakes and On top.
APPLE AND sAGo PUDDING.
Pare and core six large, tart apples;
with sugar and a little cinnamon, and
stick two cloves in each apple, placing
them in a large pudding dish. Take
six large spoonfuls of sage; pour
over it two cups of boiling water, stir
ring until it begins to thicken; then
cover it up and let it stand about two
hours; pour this into the dish contain
ing the apples, and bake in a moderate
oven for two hours. Eat hot with
sugar or cream, or a plain butter and
sugar sauce.
A DELICIOUS CAKE.
Two cups of sugar, six eggs, leaving
out the whites of three, one cup Of
boiling water, 2 IL cups Of flour; one
tablespoonful of baking powder in
the -four; beat the yolks a little, add
the sugar, and beat fifteen minutes; add
the three beaten whites and the cup Of
boiling water just before the -four;
flavor with a teaspoonful Of lemon ok
tract, and bake in three layers, putting
between them. icing made by adding
to the three whites of eggs beaten to
a stiff froth, six dessertspoonfuls of
pulverized sugar to each egg, and
lemon to flavor.
%FRICAssEE OF CHICKEN. :.
Clean, wash and cut the chicken in
small pieces. Chop a quarter-pound
of fat salt pork and half a small onion.
Put the chicken with these into a pot,
with a pint of cold water, and stew
slowly until the meat is tender. Take
out the chicken, put into a colander,
and keep hot over a pot of boiling
water, throwing a cloth over the col
ander. Strain the gravy back into the
pot, eason with parsley, pepper and
salt. Thicker with a tablespoonful of
brown -four, boil at once, return the